We were super excited to attend Braai day at the Belmond Mount Nelson Hotel in Cape Town on the 25 February 2017.

From the moment we arrived at the booms that guard this exotic hotel at the foot of Table Mountain, we felt welcomed.

The outside braai is set up on the Oasis Bistro Terrace. Braai time officially starts at 12 pm. We were a little early, and the staff happily offered us drinks in the meantime.

We settled in on the terrace overlooking the resident pool and remarkable surrounding gardens with the trees offering shade for those needing it. The Belmond Mount Nelson is blessed to have an aquifer running through the grounds, so their grass is a lush green and their plants and flowers well watered.

As you sit on the terrace taking in the beautiful scenery with Signal Hill to the one side and smelling the braai, you take a deep breath and realise how lucky you are.

Just after 12 pm, we were encouraged to help ourselves to the beautifully laid out cold buffet inside.

Delicious treats from biltong and droewors to chargrilled chicken thighs, delicious cold meats, chorizo and springbok carpaccio. If that was not enough to the one side was a selection of plates of seafood.

Fresh shucked oysters lay on ice, perfectly cooked prawns, smoked trout, mussels and braaied snoek with plenty of condiments to make this experience an experience to be remembered.

As it’s a buffet braai, nothing is stopping you from having 2nds and 3rd’except the idea of the braaied meat, cold salads, warm veggies and “toebroodjies” that were still to come.

There is no one rushing you, you sit back and savour every morsel.

When you are ready, you go to the “braai” area where you place your order with the chef as to which braaied meat you require, have one or two or even more of anything on offer. You give an idea of how you would like it cooked, i.e., rare, medium rare, medium to well, etc. and go along and help yourself to the most extensive array of delicious salads inside. Salads like beetroot salad, butternut salad, quinoa salad, Caprese salad, prawn tabbouleh, curried cauliflower, baby potato salad, broccoli, asparagus and marrow salad and your tomato, feta cheese salads to name but a few.

Once you have decided which of the amazing cold salads you want, there is still all the hot veggies and toasted breads (toebroodjies”) to choose from.

I strongly suggest making a cold salad round and then the hot veggie course otherwise you miss out on the total taste explosion on offer.

Your perfectly cooked braaied meat is brought to you by one of the chefs and the meat simply melts in your mouth.

You certainly have to take a walk down there though as this is where you find all the delicious hot veggies. Creamy and I really mean creamy spinach, big black mushrooms, perfectly braaied corn on the cob, potato bake and don’t forget your “toebroodjie” or garlic bread.

Try a cocktail, or a glass of ice cold Brut to tease your taste buds and enjoy your finger-licking meal. And although the dress code is smart casual licking those fingers (and if no one is looking ……….. your place J ) is a tradition that simply can’t be avoided.

If you can still move and have a little space left, there is still dessert on offer and here too, the chefs certainly don’t hold back. From cut up watermelon to mango and thickly whipped cream to melktert with a little peppermint twist to doughnuts, a peach tart to die for, delicious cupcakes and a berry and coconut vernine.

What a way to end off a perfect meal and afternoon.

The only disappointment was that you couldn’t possibly try everything on offer, but then again this is a perfect excuse to come a 2nd or 3rd time.

I will recommend attending the braai to anyone that would like something different (not having to lift a finger other than dishing up for yourself), awesome taste and variety while at the same time getting total value for your money.

The Assistant Restaurant Manager, Terrence Rank regular checks on the patrons in an unobtrusive way, ensuring you are thoroughly enjoying yourselves and that the lovely waitresses meet all your needs: Margaret, Amanda, Nozuko, Bulelwa and Goitseone. Overseen by the hostesses Thando and Patience.

And certainly last but not least is the attending bar ladies, Emmalyn and Khanyilsile. Making your time at the Belmont Mount Nelson Hotel truly unforgettable!

Braai broodtjies at the Belmond Mount Nelson HotelSome cold meats for the braai at the Belmond Mount nelson Hotel in Cape TownTrout with Oysters and Mussels as a starter for the braai at the Belmond Mount nelson Hotel in Cape TownBeef rump steaks and fillet steaks for the braai at the Belmond Mount nelson Hotel in Cape TownPork ribs, lamb ribs done to perfection for the braai at the Belmond Mount nelson Hotel in Cape TownGreen salads for the braai at the Belmond Mount nelson Hotel in Cape TownMussels for the braai at the Belmond Mount nelson Hotel in Cape TownPrawns for the braai at the Belmond Mount nelson Hotel in Cape TownTrout for the braai at the Belmond Mount nelson Hotel in Cape TownOysters for the braai at the Belmond Mount nelson Hotel in Cape TownPotjie-kos with the braai at the Belmond Mount nelson Hotel in Cape TownVegies on a sosatie stick all done for the braai at the Belmond Mount nelson Hotel in Cape TownMilk tart for the braai at the Belmond Mount nelson Hotel in Cape TownA Berry and Coconut Vernine with Apple crumble and some dessert for the braai at the Belmond Mount nelson Hotel in Cape TownDelectable cup-cakes for the braai at the Belmond Mount nelson Hotel in Cape TownRolled ham and tongue, cold meats for the braai at the Belmond Mount nelson Hotel in Cape Town

Cold meats and salads bar at the braai, at the Belmond Mount Nelson HotelQuinoa salad with the braai at the Belmont Mount Nelson Hotel in Cape TownSome toasted breads with olives at the braai at the Belmond Mount Nelson HotelChicken pieces with some mustards in the bowls at the braai at the Belmond Mount Nelson HotelOlives and some toasted pices of bread with the braai at the Belmond Mount Nelson HotelChorizo and springbok carpaccio with butternut salad at the Belmond Mount Nelson Hotel braai!

Groups of more than 6, private tasting, small functions, launches & catering arrangeD by appointment.
Info from Slaley Website.

Slaley HamburgerPizza with feta cheese olives peppers onion etcClay Pigeon Shooting at SlaleyBanana, yummy Pizza at Slaley BistroThe Slaley Shiraz was quite tasty and paired well with the pizza. Loved the different taste with the olives. YummyGuacamole, ham, olives and cheese PizzaPizza oven on the outside.

Active Sushi in Hudson Street

Visiting Active Sushi in Hudson Street by the Mirage building in Sea Point Cape Town South Africa was the highlight of our day today the 16th December 2015.

It was not very busy today, but we still had to make a booking get a great table.

Active Sushi welcomed us like long lost friends and were seated us at our table we had reserved, with the soft drinks ordered. Rushie took care of us and all our needs.

Eating at Active Sushi can be an experience that is well worth booking a table for, not only is the food very fresh but your waiter knows what is on the menu and can guide you with what you like and what you are in the mood for.

My order.

I had California rolls, Tuna Sashimi, Salmon Sashimi and the seared Tuna Sashimi. I also had some Salmon Inari, Tuna Inari and the Prawn Inari. The Salmon and Tuna Roses with caviar on top are just Yummy.

Deep-Fried Sushi.

I then selected to have the Deep-fried Salmon Maki, Prawn Tempura and the deep-fried Salmon Rolls I actually enjoyed this as I normally do not have any of the fried items

This was super tasty and I could feel that my taste buds did not know what they were experiencing. Lol so had a bit of fun with them.

The Salmon in the Maki took a short while for me to appreciate the texture of the meal. All in all, very tasty.

The Deep-fried Salmon Rolls had a distinct taste to them, and the texture is something that you have to tell people about!

I loved the attention and knowledge of the waiter, when I said I felt like something different, she immediately suggested the deep-fried option.

It worked like a bomb. Next time I will order the deep fried Sushi.

Conclusion.

Will I recommend Active Sushi to my friends? If it is between 1 to 10 I will choose an 11

Active Sushi history

Active Sushi was established in 2008. as a result of the owner’s love for sushi. Our focus is to provide customers with the best quality sushi at the most affordable prices, and we’ve grown from strength to strength over the years delivering exactly that.

The only reason it was established was that the owner loved Sushi! Our focus is to provide customers with the best quality sushi at the most affordable prices, and we’ve grown from strength to strength over the years delivering exactly that.

Our focus is to provide customers with the best quality sushi at the most affordable pricesand we’ve grown from strength to strength over the years delivering exactly that.

Active Sushi has grown from strength to strength over the years delivering exactly that.

We’re one of the few, if not only, restaurants that offers an all-you-can-eat special that includes sashimi and roses.

Sashimi and roses are everyone’s favourites!

Active Sushi offers more than just a dining experience, they love Sushi and more importantly, the people who enjoy it,

Active Sushi has a mission that all visitors leave Active Sushi feeling satisfied, happy and content.

Our vision is to continue growing, in doing so to make sushi more accessible and enjoyable for all. Credit Info from Active Sushi website!

Boil the pasta until al dente, according to package directions. Drain and rinse with cool water to stop the cooking, and return to the pan you boiled it in. Set aside. (Mix in a little butter to keep the noodles from sticking if it’s going to be awhile before you make the sauce)

Preheat the oven to 375 degrees Fahrenheit.

To a medium saucepanover medium heat, add the butter. When the butter has melted, add the flour, salt, dry mustard, pepper, and 1/8 teaspoon smoked paprika. With a wooden spoon or whisk, continuously stir for three minutes.

Add the milk in a thin stream, constantly stirring with a whisk. Continue to stir constantly until the sauce thickens, about 10-12 minutes.

Remove from heat and add 2 cups of the cheese, stirring until melted. Pour the cheese sauce over the pasta and toss gently until all of the pasta is coated.

Add half the pasta to a two-quart casserole dish(I like a tall 8-inch by 8-inch baking dish). Sprinkle on half the cheese. Add the rest of the pasta. Sprinkle on the remainder of the cheese then dusts lightly with the smoked paprika.

Bake for about 25-30 minutes, until the dish, starts getting a slightly dry and a tiny bit brown on top. Serve, topping individual servings with cooked, chopped bacon if desired.

*Please resist the urge to add more noodles to stretch the recipe. You need a lot of sauce with that pasta because the pasta soaks so much and it otherwise cooks down. Over-dry macaroni & cheese is such a disappointment – don’t do it! **Also resist the urge to add more cheese to the sauce. This can do weird things. Sprinkle more in between and on top if you must have more cheese.